ISO one great rye bread recipe
Hey, y'all. I have finally decided to branch out and give honest-to-gosh rye bread a whirl. I have a nice rye starter working, and I'd love to use it to recreate the fabulous rye I had in southern Germany lo these many years ago. It was medium brown inside -- not as dark as pumpernickel -- with a dark, glossy, chewy crust and a fantastic spongy texture. And oh yeah, the taste. Magnifico. (My memory may be slightly colored by the fact that when I was eating this bread I was a hungry youn'un schlepping a 50-pound pack across the byways of Europe. But it really was delish.)
I've never found quite the same thing in this country, so I'm hoping that somebody on The Loaf may recognize the type of bread I'm talking about, and perhaps have a recipe that might come close to reproducing it.
All hints, ideas, leads and suggestions welcome.